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• 1½ oz. / 45 ml. Banhez pineapple distillate

• ¾ oz. / 22.5 ml. St. George Bruto Americano

• ¾ oz. / 22.5 ml. white vermouth (blanc/bianco)

• grapefruit peel oil

• mezcal mist

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into rocks glass over a BFC / mist mezcal over surface / express grapefruit peel oils over surface / garnish with grapefruit twist (thanks to @reidbetweenthelimes for the garnish tutorial!)

ABOUT
Here’s one I came up with that reminds me of a Negroni, just a bit lighter and with some fruit showing through. The balance of bitter, bright, and smoky makes it an easy one to sit with. Grapefruit and mezcal are a lovely combo. Even in small amounts, they bring an extra layer of aroma that makes the drink pop. The pineapple distillate ties it all together. It’s not sweet, but with just enough fruit character to lift the whole thing. Cheers y’all!